Creamy Baked Chicken Stroganoff

Hey there! If you’re anything like me, you love coming home to a dish that’s warm, creamy, and oh-so-satisfying. That’s why I can’t wait to share my go-to homemade recipe for Creamy Baked Chicken Stroganoff. Seriously, every time I make this, my family gathers around the table, and there are no leftovers to speak of! And the best part? It’s super easy to whip up, even on busy weeknights. So grab your apron, and let’s get cooking together! Now, let’s chat about why this dish is not just delicious but also a fantastic meal option! Chicken is a lean source of protein, which means it helps build muscles and keeps you feeling full. Plus, we’re using mushrooms, which are not only tasty but also packed with vitamins and minerals. They’re great for immune support and promote overall health. And if you decide to swap out traditional pasta for whole grain, you’re adding in extra fiber too!

Ingredients:
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
2 cups mushrooms, sliced (white or cremini work well!)
2 cups egg noodles (or gluten-free pasta)
1 cup cream of mushroom soup (homemade or store-bought)
1 cup sour cream
2 cups chicken broth
2 teaspoon garlic powder
Salt and pepper to taste
Olive Oil for sautéing
Fresh parsley for garnish (optional)

Instructions:
Preheat your oven to 350°F (175°C). In a large skillet, heat some oil over medium heat, then add the diced onions and sauté until they’re translucent. Next, add in the mushrooms and continue to cook until they’ve softened and released their juices. Add the chicken pieces to the skillet, season with garlic powder, salt, and pepper, and cook until they’re no longer pink. Add the chicken broth and bring to a gentle simmer. In a separate bowl, combine the cream of mushroom soup and sour cream. Mix well, then add it to the skillet. In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Stir it all up until everything is coated! Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden. Garnish with fresh parsley if you like, and serve warm!

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